Why isn Sturgeon Kosher?
In the Jewish religion, kosher dietary laws permit the eating of fish with fins and scales, but not fish without both fins and scales. Seafoods such as shellfish, shrimp or lobster are also forbidden. The following is adapted from a list by an organization responsible for certifying foods as being kosher. The list is not complete, but is a useful guideline to those fish most commonly available. Kosher Fish (with fins and easily removable scales): Albacore, Bass, Buffalo Fish, Carp, Cape Capensis, Char Cod, Flounder, Goldfish, Grouper, Haddock, Halibut, Herring, Mackerel, Mahi Mahi, Orange Roughy, Perch, Pike, Pollock, Salmon, Sardines, Snapper, Sole, Suckers, Tilapia, Trout, Tuna, Walleye, Whitefish, Whiting. Non-Kosher Fish (this list is not comprehensive): Catfish, Eels, Grayfish, Marlin, Shark, Snake Mackerels, Squab, Sturgeons, Swordfish. Sarina Kopinsky, MSc, H.Dip.Ed. Kashrut or kashruth, kashrus (Hebrew: כַּשְרוּת, kašrûṯ) or “keeping kosher” (Hebrew: כָּשֵר, kāšēr) is the name
